Join us on Saturday 26th June at 2pm Home and the language of the Diaspora: Palestine is nutritious in food and verse, Conversation between author and cookbook author Reem Cassis and poet Gina Azam. The event is part of the 2021 Folklore Festival Beyond the Mall: Making Matters Weekend.
It may be a myth, or it may be true, but all Palestinians agree that tall, sesame-filled The crow Bread made in Jerusalem is better than bread made anywhere else in the country. We even call them “Jerusalem” crows. Perhaps it’s the old wood-burning wood-fired stoves, or the aura of the Old City where they are baked, or their universal presence in the daily lives of Jerusalem. Men push their crow-loaded wooden cars onto the road. “kaaaaaa’aaaaaaakAnd from schoolgirls to workers, owners and even tourists come together for these delicious and filling breads. No, this recipe won’t taste like the one sold on the street, but these are a delicious and great placeholder until you finally visit the Old City.
Serve hot with someone Willpower, Or white cheese and vegetables, and sweet tea. Freeze any residue for up to a month and reheat in the oven before serving.
Preparation time: 30 minutes and 85 minutes rest
Cooking time: 15-20 minutes
6 crows make bread
4 ½ cup (1 pound 2 oz / 500 g) all purpose (plain) or white bread flour
2 tablespoons sugar
2 teaspoons salt
1 ½ cup (12 oz / 350 ml) whole (full fat) milk, warm
1 tablespoon active dry (quick-action) yeast
1 teaspoon baking powder
For sesame paste
1 cup (5 oz / 150 g) sesame seeds
1-2 tablespoons grape molasses (alternatively, date molasses or honey)
Place all the dough ingredients except the olive oil in a freestanding mixer bowl with the flour hooked. Mix at medium speed until the flour is combined into a soft and pliable ball.
Alternatively, mix in a large bowl and grind by hand until smooth and pliable. If the mixture feels too hard, add a little milk and continue to grind. You are looking for a soft, elastic but strong flour. Rub with oil, cover the bowl with a damp dish towel or plastic wrap (clingfilm) and let rise for about 1 hour until it doubles in size.
Meanwhile, prepare the sesame paste. In a large shallow container, combine sesame and grape molasses with one tablespoon of water. Mix, add as much water as needed, until you have a wet mixture that is not too sticky and thick that it freezes and is not too thin. You just want to be able to cover the flour in the seeds and stick to them.
Once the flour has risen, gently press to release the air bubbles. Divide the equal into equal sized parts and place on a light floored work surface. Roll and stretch each piece into logs 8-12 inches / 20-30 cm, then join the edges together to form a circle. Set aside to rest for 15 minutes.
Preheat the oven to 450 degrees Fahrenheit / 230 degrees Celsius / Gas Mark 8.. ” Repeat with each ring, then place on a baking sheet for a final time, about 10 minutes rest.
Place the baking sheet or sheet in the oven and bake for 15-20 minutes, or cook until a deep golden color. Place on a wire rack to cool.
Reem Cassis is a Palestinian writer whose work focuses on the intersection of food with culture, history and politics. He is the author of Bestselling and Award-winning Cookbook Palestinian Table (2017) and Arabesque table (2021).